Comida Kraft
Recipe Box

White Chocolate Raspberry Cupcakes

 clarbear0510
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

24 cupcakes

What You Need

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Make It

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  • Preheat oven to 350°F. Line cupcake pan with cupcake liners. Mix first five ingredients in a large bowl until smooth. Batter will be thick. Scoop one heaping ice cream scoopful of batter into each liner.
  • Bake for 21 minutes. Top of cupcake should feel spongy when it’s ready. Completely cool on cooling racks.
  • Melt raspberry jam in a double boiler until it’s a smooth consistency. Spread one to two teaspoons of melted jam onto the top of each cupcake.
  • Melt white chocolate in double boiler. Drizzle chocolate over the tops of the cupcakes.
  • Put cupcakes in the freezer for 20 minutes or until raspberry glaze has set.

Notes

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